Whether you're celebrating spring or just want a citrusy slice of scrumptiousness, this Pastel Cake with white frosting is a good bet!
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1/4 cup JELL-O Lime Flavor Gelatin (1/2 of 3-oz. pkg.)
1/4 cup JELL-O Lemon Flavor Gelatin (1/2 of 3-oz. pkg.)
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Heat oven to 350°F.
Cover bottoms of 2 (9-inch) round pans with waxed paper; spray with cooking spray.
Prepare cake batter as directed on package; pour half into separate bowl. Add different flavor dry gelatin mix to batter in each bowl; mix well. Pour into prepared pans.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Place lime cake layer on serving plate; spread top with 1 cup COOL WHIP. Cover with lemon cake layer. Frost top and side of cake with remaining COOL WHIP.
How to Use Remaining Dry Gelatin Mixes
Mix remaining dry gelatin mixes in medium bowl. Add 1 cup boiling water; stir until mixes are completely dissolved. Stir in 1 cup cold water. Refrigerate several hours or until firm.
Prepare using COOL WHIP LITE Whipped Topping.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.